1kgChicken Filletscut into stir-fry strips (2.2 pounds)
Olive Oilto fry
125gBacon chopped (5 ounces)
250gMushrooms( 8 oz )
1Onionchopped
1LargeTomatopeeled, chopped
4cupsSpinachchopped
1tDried Mixed Herbs
¼cupFresh Cream(whipping cream/double cream)
1rollFrozen Puff-Pastrydefrosted
1Egg Yolkmixed with a little milk, for glazing
Instructions
Pre-heat oven to 200 deg C (400 deg F) – Spray a 20 x 30cm oven dish with cooking oil
Combine the Flour, Salt and Pepper – Cover the Chicken strips in the Flour mixture and fry in a little oil in batches until all the chicken are cooked and light brown. Remove Chicken from pan and set aside
Fry the Bacon in the same pan as used for the Chicken until crispy, remove and add to the Chicken – keep aside
Using the same pan, fry the Mushrooms until soft – Add the Onion, fry until translucent – Add the Tomato and Spinach – Stir-fry until the Spinach has wilted
Add the Mixed Herbs and Fresh Cream to the Mushroom mixture in the pan – simmer 1 – 2 minutes
Remove the Mushroom mixture from the stove and stir in the Chicken and Bacon
Transfer to the prepared oven dish – Cool completely before covering the top with Puff Pastry (cut away any excess pastry and use to decorate, if so desired)
Paint pastry with Egg yolk mixed with a little milk – Bake 30 minutes until Pastry is puffed and light brown
Notes
slightly adapted from a recipe in HUISGENOOT Magazine
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.